Basil: selection and cultivation characteristics: Variety, productivity, quality

Basil is a spicy-aromatic plant that is widely used in the food industry, traditional and folk medicine, pharmaceuticals, perfumery, and ornamental gardening. Several species of basil (Ocimum L.) are cultivated, among which common basil (Ocimum basilicum L.) is the most widespread. For the successful introduction of basil into production, it is necessary to create varieties with a complex of economically useful characteristics, as well as to improve the technology of their cultivation. This monograph describes the biological characteristics, significance, and agricultural techniques for cultivating basil. It provides an assessment of the main morphological, phenological, and biochemical indicators of various types of basil (common basil (Ocimum basilicum L.), Thai basil (Ocimum tenuiflorum L.), Kilimanjaro basil (Ocimum kilimandscharicum Willd.), American basil (Ocimum canum Sims.)) for use in the breeding process, as well as the characteristics of new regionalized varieties.